Reviewed: May 2, 2012

I have made this on several ocassions! I follow the directions exactly and LOVE IT! Real easy and tastes great!

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Reviewer:

*Mrs. Busby*

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Spring Branch, Texas, USA

Reviewed: Apr. 7, 2012

a personal favorite.. I sub toasted sesame oil for regular oil, and rice vinegar for white vinegar. I also add Sriracha for a kick, especially if there is a sweet meat in the menu. I don't use the noodles, because I can do without the added carbs, and add the seeds just before serving.

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gemini1412

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Cape Coral, Florida, USA

Reviewed: Apr. 4, 2012

Totally yummy! Followed the recipe exactly, but used bagged coleslaw to save time.

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janel

Reviewed: Mar. 24, 2012

Thee best coleslaw I have ever had with one minor change. I added a 1/2 cup light mayo in the dressing.

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Amy

Reviewed: Mar. 21, 2012

I doubled the dressing and used a bag of slaw mix. Worked great.

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Amanda Reiner

Reviewed: Mar. 17, 2012

This is really good and quick. I used rice wine vinegar instead of white vinegar and used a whole cabbage and added more green onions. I used sunflower seeds instead of sesame seeds.

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michelle

Reviewed: Mar. 15, 2012

We are not a coleslaw family. But this recipe was different enough to capture my interest. The family loved it. Will definitely add this into my menu rotation.

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Althea

Reviewed: Mar. 8, 2012

I absolutely LOVED this recipe. I was leary of the amount of pepper suggested, but that extra little tang really lit up my taste buds. As other reviewers suggested, I toasted the ramen noodles with the almods (didn't have any sesame seeds on hand) and I think that made the salad even better...if that's possible! :-)

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Reviewer:

CT_Girl

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Windsor Locks, Connecticut, USA

Reviewed: Feb. 11, 2012

Wow only 5 stars? This deserves 10!!! I have to double recipe because I can eat the whole thing myself!! Thanks for sharing!!!

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Reviewer:

Binky

Cooking Level: Intermediate

Living In: Baker, Montana, USA

Reviewed: Feb. 5, 2012

This stuff is the bomb.com. I don't toast my almonds in the oven bc it takes too much time. I just brown them with the ramen on the stove. I also add about 1/4 t of sesame oil and sub 1 T of the vinegar with rice vinegar. I also have made this without the onions. I find that 5 makes it a little too oniony, so I only use 3. Awesome :D

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